Serving: This cake is perfect on its own, but you can serve it with whipped cream, fruit, or a light drizzle of honey for extra indulgence.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezing: This cake freezes well! Wrap it tightly in plastic wrap and freeze for up to 3 months. Let it thaw at room temperature before serving.
Variants
Lemon French Yogurt Cake: Add 1 tablespoon of lemon zest and a few tablespoons of lemon juice to the batter for a fresh, zesty twist.
Cinnamon Yogurt Cake: Add 1 teaspoon of cinnamon to the dry ingredients for a warm, spiced flavor.
Chocolate French Yogurt Cake: Stir in 1/4 cup of cocoa powder to the batter or fold in 1/2 cup of chocolate chips for a chocolatey treat.
Berry French Yogurt Cake: Gently fold in fresh or frozen berries such as raspberries, blueberries, or strawberries to the batter before baking.
FAQ
Q: Can I use a dairy-free yogurt for this recipe?
A: Yes! You can substitute a dairy-free yogurt like almond or coconut yogurt for a dairy-free version of this cake.
Q: Can I make this cake without oil?
A: Yes, you can substitute the oil with melted butter, or use an alternative like applesauce for a lower-fat version.
Q: Do I need a mixer to make this cake?
A: No, this recipe is simple and can be made by hand with just a whisk or spatula, making it perfect for quick and easy preparation.
Q: Can I double the recipe for a larger cake?
A: Yes, you can double the ingredients and bake the cake in a 9×13-inch pan. Increase the baking time by about 10-15 minutes or until the cake is fully cooked through.
This 4-Ingredient French Yogurt Cake (No Eggs) is a versatile, egg-free dessert that proves less is more. It’s a simple, delightful treat that will have everyone asking for seconds!
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